TheNoodleIncident
Senior Cook
what mixture of ground meat do most of you use for meatloaf?
i tend to use 90/10 or even 93/7 (beef or turkey), which i know is probably way too lean for most others' taste....we are having a big group over today, so instead im using 80/20, partly because i know most people (beside my wife and i) will prefer that, and partly because the really lean stuff is too expensive when cooking for that many people....my only concern is that when the loaf is done, its going to be sitting in a pool of its own grease...is this likely to happen? sort of grosses me out thinking of the meat sitting in that, and re-soaking alot of it back up
when we use the lean stuff, there is no pooling of fat at all...and its still very moist, probably thanks to the recipe
we can also debate over the best meatloaf recipe....like many people, im sure, i swear that my mom's is the best ever, and it might be...happy to share the recipe if people like
i tend to use 90/10 or even 93/7 (beef or turkey), which i know is probably way too lean for most others' taste....we are having a big group over today, so instead im using 80/20, partly because i know most people (beside my wife and i) will prefer that, and partly because the really lean stuff is too expensive when cooking for that many people....my only concern is that when the loaf is done, its going to be sitting in a pool of its own grease...is this likely to happen? sort of grosses me out thinking of the meat sitting in that, and re-soaking alot of it back up
when we use the lean stuff, there is no pooling of fat at all...and its still very moist, probably thanks to the recipe
we can also debate over the best meatloaf recipe....like many people, im sure, i swear that my mom's is the best ever, and it might be...happy to share the recipe if people like
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